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FAST BAKE BREADS
We suggest starting your fast bake bread baking with this White Bread Recipe. Refer to Helpful
Hints for Bread and Dough for measuring information. Follow each step carefully, noticing the
water temperatures must be 110°-115°F/43°-46°C and that Quick•Rise, RapidRise, Bread
Machine or Instant Active Dry yeast must be used.
WHITE BREAD
1 pound 1.5 pounds 2 pounds
water 110°-115°F/43°-46°C 1 cup 1 1/4 cups 1 1/2 cups + 3 T B L
o i l 4 tsp 2 1/2 T B L 1/4 cup
s u g a r 4 tsp 2 T B L 3 T B L
s a l t 1 tsp 1 1/2 tsp 2 tsp
d ry milk 1 T B L 1 1/2 T B L 2 T B L
bread flour 2 1/4 cups 3 cups 4 cups
q u i ck • rise ye a s t 3 1/2 tsp 5 1/2 tsp 6 3/4 tsp
P RO G R A M 5 5 5
Method
1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft.
Have all ingredients ready. Make sure all ingredients, except water, are at room tempera-
ture.
2. Use a liquid measuring cup to measure the water (110°-115°F/43°-46°C) and pour into the
bread pan.
3. Use a measuring spoon to measure the oil and add to the bread pan.
4. Use a measuring spoon to measure the sugar, salt and dry milk; level off with the straight
edge of a knife and add to the bread pan.
5. Lightly spoon bread flour into a dry measuring cup; level off with the straight edge of a
knife and add to the bread pan.
6. Carefully measure Quick•Rise yeast with a measuring spoon; level off with the straight
edge of a knife and add to the bread pan.
7. Place the bread pan into the bread maker. Push down on rim until it snaps into place.
Close the lid.
8. Select Fast Bake program and press Start.
9. At the beep during the kneading process (:53), check the dough ball.It should be sticky to
the touch. At this time, push down any dough or flour that may be on the sides of the pan.
10. When the beeper sounds the bread has finished baking.
11. Use oven mitts to carefully remove the bread pan.
CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD WILL BE
VERY HOT. USE OVEN MITTS.
12. Turn bread pan upside down and shake several times to release the bread. Do not use
metal utensils inside the bread pan or bread maker. Remove the kneading blade and allow
loaf to cool standing upright on wire rack approximately 20 minutes before cutting.
13. When the bread has completely cooled, approximately 1 hour, store in an air tight container.
14. UNPLUG UNIT BEFORE CLEANING.DO NOT IMMERSE THE BREAD PAN IN WATER,
see CLEANING AND STORING.